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dbar
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Recipe
of the Week features simple, practical recipes accented with
a top chef's personal touch. This week, Tony Maws of Craigie Street Bistrot shares his recipe for a simple Summer Salad with radishes and walnut vinaigrette.
Radish Salad (Serves 4-6)
By Tony Maws |
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| Ingredients |
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4 |
bunches |
mixed radishes (red, purple, French Breakfast, White Icicle, etc.) |
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6 |
tablespoons |
extra virgin olive oil |
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2 |
teaspoons |
French walnut oil |
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2 |
tablespoons |
red wine vinegar |
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1 |
teaspoon |
Dijon mustard |
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- |
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salt (preferably sea or Kosher) |
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- |
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fresh cracked black pepper |
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Preparation |
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1 |
Rinse all dirt and grit from radishes and cut into quarters. |
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2 |
Put mustard, vinegar salt and pepper into a mixing bowl. |
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3 |
Gradually whisk in the oils, and adjust the seasoning. |
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4 |
Gently toss radishes with the vinaigrette and serve. |
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